Submitted by Jennifer Barker
1 large onion, diced
2 carrots, chopped
4 oz green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
8 cups vegetable stock (or water)
2 cans diced tomatoes
1 ½ Tbs. Italian seasoning
salt and pepper
2 cans kidney beans (rinsed and drained)
1 cup whole wheat or GF macaroni
2 carrots, chopped
4 oz green beans, halved
2 stalks celery, thinly sliced
3 tablespoons olive oil
8 cups vegetable stock (or water)
2 cans diced tomatoes
1 ½ Tbs. Italian seasoning
salt and pepper
2 cans kidney beans (rinsed and drained)
1 cup whole wheat or GF macaroni
1. Put all the fresh vegetables in a large pot with the olive oil. Heat until sizzling, then cover, lower the heat and sweat the vegetables for 15 min., shaking the pan occasionally.
2. Add the stock, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer gently for about 30 min.
3. Add the beans and pasta and simmer for another 10 minutes, until pasta is tender. Taste for seasoning and serve hot.
(For super quick and easy, replace veggies with a bag of frozen mixed veggies.)
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